Cheesy Pecan Wafers

Andrew Boyd, The Times-PicayuneCheesy pecan wafers have a little kick, like cheese straws, and a pecan on top for extra flavor.Cheese straws are ideal for putting out during the cocktail hour, but this year Marcelle is making tons of these pecan wafers from her recently published book, "Pecans From Soup to Nuts." The wafers are topped with a pecan half for extra flavor.

Makes 4 dozen

1⁄2 pound finely grated sharp cheddar cheese, at room temperature

1 stick (8 tablespoons) butter, softened

1 teaspoon Worcestershire sauce

1⁄4 teaspoon cayenne pepper (or more to taste)

1⁄4 teaspoon salt

1 1⁄2 cups all-purpose flour

1⁄8 teaspoon hot sauce (or more to taste)

1 1⁄4 cups pecan halves

Preheat the oven to 300 degrees.

Combine the cheese, butter, Worcestershire, cayenne, salt and flour in a food processor or electric blender and pulse several times to blend. The mixture should be soft and smooth.

Form the mixture into small balls, about the size of a large pecan, and place on an ungreased non-stick cookie sheet. Flatten the balls with the tines of a fork and place a pecan half on each wafer.

Bake until lightly browned, 25 to 30 minutes. Remove from the oven and cool slightly before transferring to a wire rack to cool completely.

Once the wafers are cooled, store them between sheets of wax paper in airtight containers.